Figure 1.

Physiological data at different stages of berry development. Changes in physiological parameters measured during the major phases (I to III) of berry development and ripening of Cabernet Sauvignon grape berries. A, Berry Diameter (n = 6); B, Brix degree (°) or total soluble solids in the berry juice (n = 6); C, Titratable Acidity (g/L) (n = 6). The stage at which véraison occurs is indicated in pink. Numbers with arrows point to the individual developmental stages defined by the E-L system Coombe [14] used for transcriptome profiling.